Put flour in a bowl with the salt on one side and the yeast and sugar on the other, make a well in the centre and pour in the yeast mixture and mix with your fingers. Add enough of the rest of the water to make a moist dough. Knead for 5 minutes. Dust the top with flour and place it on a floured baking tray and score the top 2 or 3 times with a knife (this speeds up the proving). Put in a warm place and leave to prove until doubled in size (about 40 minutes).
Once it has doubled in size, knock it back (that just means to knead the air out of it) and shape onto a well floured baking sheet. Scatter over some rosemary and drizzle on some olive oil. Push the top all over with your fingers to make little indentations and to massage in the oil and herbs. leave to prove again for about 45 minutes then bake for 10 – 15 mins in a really hot oven (as high as it will go). when ready remove from the oven, drizzle over more olive oil and scatter over some Maldon sea salt.

Cook’s tip

This recipe can be easily doubled to make 2 loaves.

You can try other toppings such as basil, thyme, tomatoes, olives, cheese, thinly sliced potato…..